Chocolate Rum Pots Recipes

CHOCOLATE TOPPED RUM BARS

Steps:

• Rum Filling: Blend 1/2 cup butter with 1 T. dark rum; add 2 cups unsifted powdered sugar; stir until smooth.
• Chocolate Frosting: Mix chocolate chips with 2 Tbsp butter. Place over pan of simmering water; stir until melted and smooth.
• Cream butter and sugar uintil smooth. Add egg and beat until fluffy. Stir in vanilla, crumbs, coconut and walnuts.
• Press into greased 13 x 9-inch baking pan until smooth.
• Bake at 350° for 15-20 minutes or until lightly browned.
• Cool thoroughly and spread with Rum Filling. Spread rum filling with Chocolate Frosting. Chill. Cut into 1-inch squares.
• These can be frozen for several weeks in an airtight container.

CHOCOLATE RUM POTS

Steps:

• Melt the semisweet chocolate and let cool slightly.
• While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
• Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
• Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
• Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
• Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
• Serve decorated with rum whipped cream if desired.